Cut chicken into small strips and set aside. Heat a large saucepan filled with water to boiling. Add snow peas, carrots and spaghetti. Boil for 5-7 minutes or until spaghetti is al dente. Remove from heat and drain.
Mix cornstarch, sugar and water. Mix remaining ingredients and stir together with the cornstarch mixture.
Spray nonstick skillet or wok with cooking spray and heat over medium heat. Add chicken and stir-fry about 2 minutes or until chicken is white. Stir in broth mixture, vegetables and pasta and continue to cook another 2 minutes.